Travel Global, Eat Local.

Pesto rosso, also known as red pesto, is an Italian sauce that combines the fresh, herbal flavors of traditional pesto Genovese with the rich, tangy sweetness of tomatoes. It is made by blending fresh basil, pine nuts, garlic, pecorino cheese, and olive oil (the base of Pesto Genovese) with tomato pulp or sun-dried tomatoes, which give the sauce its distinctive red color and robust flavor. The result is a rich, savory, and slightly tangy sauce with a perfect balance of herbal freshness, nuttiness, and umami. Pesto rosso is highly versatile and can be used to toss with pasta, as a spread for bread or sandwiches, a topping for grilled vegetables, chicken, or fish, or even mixed into soups and stews for added depth. It’s a flavorful twist on classic green pesto, beloved in Italian cuisine for its earthy and vibrant taste.

Kayseri yağlaması is a traditional Turkish dish from the city of Kayseri in central Anatolia that consists of thin, soft flatbreads layered with a savory filling of minced meat (usually lamb or beef), finely chopped onions, tomatoes, green peppers, and a blend of spices like paprika, black pepper, and cumin. The flatbreads are stacked with the meat mixture spread between each layer, creating a flavorful, lasagna-like dish. Once assembled, the stack is cut into portions and typically served with garlic yogurt and a garnish of parsley. The dish is juicy and aromatic, with the flatbreads soaking up the seasoned meat juices and the cool tang of the yogurt providing a perfect contrast. It's a beloved part of Turkish cuisine, often prepared for family gatherings and special occasions.

Grolleau is a red wine grape variety primarily grown in the Loire Valley of France. It is known for producing light-bodied red wines and rosés with a fresh, fruity character. The grape's name, Grolleau, is derived from the French word "grolle," which means crow, possibly referring to the dark color of its berries. Grolleau is most commonly associated with the production of rosé wines, particularly in the Anjou region. These wines are often labeled as Rosé d'Anjou and are appreciated for their bright acidity, low alcohol content, and vibrant red fruit flavors, such as strawberry, raspberry, and red currant. The wines can also exhibit floral notes and a hint of spice. In addition to rosés, Grolleau is sometimes used to produce light red wines that are typically fresh, easy-drinking, and intended for early consumption. These red wines share similar fruity characteristics with their rosé counterparts but are less common on the market. Grolleau is often blended with other grape varieties to enhance its qualities. For example, it can be combined with Cabernet Franc, Gamay, or other Loire Valley varieties to create more complex and balanced wines. The grape's high acidity and moderate tannins make Grolleau wines versatile for food pairings. They are particularly well-suited to lighter dishes, such as salads, seafood, poultry, and vegetarian cuisine. The refreshing nature of Grolleau rosés also makes them an excellent choice for picnics, barbecues, and casual gatherings. Despite its popularity in the Loire Valley, Grolleau has seen a decline in plantings over the years, partly due to its susceptibility to disease and the preference for more robust grape varieties. However, it remains an important part of the region's winemaking heritage, contributing to the diversity and charm of Loire Valley wines.  

Aligoté is a white grape variety primarily grown in the Burgundy region of France. It is known for producing light, crisp, and acidic wines that are often enjoyed for their refreshing qualities. Aligoté is less well-known than Burgundy's dominant white grape, Chardonnay, but it has a dedicated following and is prized for its unique characteristics. Aligoté wines are typically pale in color with high acidity, making them bright and zesty. The flavor profile of Aligoté often includes notes of green apple, citrus fruits such as lemon and lime, and sometimes subtle hints of white flowers and herbs. The wines are generally light-bodied and can be quite refreshing, with a clean, mineral finish. In Burgundy, Aligoté is traditionally used to produce the regional wine Bourgogne Aligoté. It is also a key ingredient in the classic French apéritif known as "Kir," where it is mixed with a splash of crème de cassis (blackcurrant liqueur) to create a delightful and refreshing drink. While Burgundy is the primary home of Aligoté, the grape is also grown in other regions of France, such as the Jura, and has found success in Eastern Europe, particularly in countries like Bulgaria, Romania, and Ukraine. In these regions, Aligoté is valued for its hardiness and ability to produce reliable yields even in less-than-ideal conditions. In recent years, there has been a renewed interest in Aligoté, with winemakers focusing on its potential to produce high-quality wines that express the terroir. Some producers are experimenting with different winemaking techniques, such as barrel aging, to add complexity and depth to the wines. Aligoté is a versatile wine that pairs well with a variety of foods due to its high acidity and bright flavors. It is an excellent match for seafood, shellfish, salads, and light appetizers. Its crispness also makes it a good companion for goat cheese and other fresh, tangy cheeses.  

Enset (lat. Ensete ventricosum), is a perennial plant indigenous to the highlands of Ethiopia. Commonly referred to as the false banana or Ethiopian banana due to its resemblance to the banana plant, enset belongs to a different genus and has unique characteristics and uses. The enset plant is notable for its large, broad leaves and its tall stature. Unlike true bananas, the fruit of the enset plant is generally not consumed. Instead, the plant's primary edible parts are the corm (underground stem base) and the pseudostem (false stem formed by leaf bases). These parts are processed to produce a starchy food called "kocho." The leaves of the enset plant are also used, primarily for wrapping food. Enset is predominantly grown in the southern highlands of Ethiopia and is a staple food crop for several Ethiopian communities. It is highly valued for its drought resistance and plays a crucial role in ensuring food security in regions prone to drought. The processing of enset involves fermenting the corm and pseudostem to produce a nutritious, carbohydrate-rich food. Culturally, enset is an essential part of the diet and agriculture of Ethiopian highlanders. It is often referred to as the "tree against hunger" because of its ability to provide food security in challenging conditions. The plant supports a sustainable farming system, as it is resilient and provides multiple uses.  

Pesto di rucola, or arugula pesto, is a vibrant Italian sauce made with fresh arugula (rocket), offering a peppery and slightly bitter alternative to traditional pesto. The sauce is prepared by blending arugula with nuts (typically almonds, walnuts, or pine nuts), grated Parmesan or Pecorino cheese, garlic, olive oil, and optional additions like lemon juice to balance the bitterness. This smooth, flavorful paste is versatile and pairs beautifully with pasta, bread, salads, or as a topping for grilled meats and vegetables. Its bold and fresh flavor, highlighted by the distinctive peppery taste of arugula, makes it a favorite for those seeking a unique twist on a classic Italian condiment.

Ven Pongal is a savory Tamil dish made with rice and moong dal (yellow split lentils). The name "ven" in Tamil means white, referring to the dish's light-colored appearance, while "pongal" means to boil over, symbolizing prosperity and abundance. Ven pongal has a soft, creamy, and slightly mushy texture, with mild flavors enriched by an aromatic tempering of black pepper, cumin, curry leaves, and ghee. The main ingredients include rice and moong dal, which are cooked together until soft, and the dish is tempered with ghee, black pepper, cumin, ginger, and cashews for added flavor. It is often served with coconut chutney and sambar, making it a wholesome and balanced meal. Ven pongal is a popular breakfast dish in South India and Sri Lanka, served in homes, temples, and restaurants. During the Pongal festival, it is also part of traditional celebrations, though the sweeter sakkarai pongal is the star dish for the festival.

Navratan korma is a popular North Indian vegetarian curry known for its rich, creamy texture and vibrant mix of ingredients. The name "navratan," meaning "nine gems," refers to the traditional use of nine key ingredients, typically a combination of vegetables, nuts, and dried fruits. The dish features a variety of colorful vegetables like carrots, peas, beans, potatoes, and cauliflower, along with nuts such as cashews and almonds and dried fruits like raisins for a touch of sweetness. The gravy is made with yogurt, cream, or coconut milk, blended with mild spices such as turmeric, coriander, garam masala, red chili powder, resulting in a velvety and aromatic sauce. Paneer (Indian cottage cheese) is often added for extra creaminess and protein. With its mildly spiced, sweet, and nutty flavor, navratan korma is a perfect accompaniment to naan, roti, or basmati rice, making it a festive and indulgent dish that showcases the elegance of Mughlai-inspired Indian cuisine.

Bostongurka is a Swedish relish made with pickled gherkins, onions, red bell peppers, and spices such as mustard seeds. The relish was invented by a Swedish company named Felix, basing it on a Hungarian recipe. Originally, Bostongurka was prepared as a way to use up end pieces of leftover pickled gherkins. Nowadays, it is typically paired with various sausages, especially with falukorv – a sausage made with pork, potato starch flour, and various spices. Despite the name, Bostongurka has no connections with the city of Boston.

Corn relish is traditionally prepared in the Southern United States. Although there are numerous variations and family recipes, the relish is usually prepared with a combination of corn, bell peppers, onions, sugar, and vinegar. Once cooked, the concoction is placed into sterilized jars and sealed. This relish a great way to preserve food, and it is typically taken out of the pantry in winter, when it’s served as a side dish to meat and potatoes, but it can also be consumed on its own as a healthy vegetarian meal.

Chicago-style relish is a type of sweet pickle relish mostly used as a topping for Chicago-style hot dogs. When it comes to taste, it's practically the same as any other pickle relish, but what sets it apart is the neon green glow which is achieved by adding blue food coloring. Chicago-style relish was probably created to serve as a promotional stunt by Vienna Beef Inc. sometime in the late 40s of the 20th century. However, some sources claim this emerald-colored relish was first used by Superdawg hot dog stand in 1949 in order to even out the color of the product and draw in the crowd. Whatever the truth is, Chicago-style relish has become a staple, and no real Chicago-style hot dog experience can be complete without it (data says 80% of the dogs feature it).

Curtido is a flavorful relish from El Salvador, consisting of fermented cabbage. It is sometimes affectionately called El Salvadorean sauerkraut due to the similarities between the two dishes. Curtido is often used as an accompaniment to the famous pupusas sandwiches, as well as being a welcome addition to savory pancakes and quesadillas. Apart from cabbage, curtido can also contain carrots, garlic, or red pepper flakes, giving it a more complex range of flavors.

Kyopolou is a delicious vegetable spread that is most commonly associated with Bulgaria, although it is also popular in Turkey. In its simplest form, the spread is made with roasted eggplants and garlic, but it has numerous regional varieties. Some versions include roasted kapia peppers, tomatoes, onions, chili peppers, bay leaves, and parsley. In some regions, cooks like to add ground walnuts to the combination. Kyopolou is a dish that does not have a unique use: it is consumed as a spread on bread or crackers, but it can also be served as a condiment accompanying various grilled meat dishes, and in some cases, it is even consumed as a salad. The dish is usually prepared at home in late summer or autumn, stored in jars, and consumed throughout the year.

Malidzano is a flavorful North Macedonian spread made with eggplants, red peppers, and flavorings such as salt, pepper, and garlic. Walnuts and crumbled white cheese are often added to the spread for extra flavor. The name malidzano is derived from the Italian word melanzane, meaning eggplant. The spread is traditionally served as an appetizer, paired with crusty bread on the side.

Zacuscă is a Romanian vegetable spread usually consisting of roasted eggplants, red peppers, tomato paste, and onions, seasoned with salt, pepper, and bay leaves. In some cases, beans, mushrooms, or even fish will be used instead of eggplants. It is similar to other eggplant-based relishes in the Balkan area, such as ljutenica, ajvar, pinđur, or kyopolou. A well-liked home-cooked dish, it is traditionally made in large batches after the autumn harvest and kept in tightly sealed mason jars in order to be preserved for longer periods of time. However, after being opened, it should be eaten in a few days. Zacuscă is most commonly served on bread as an appetizer.

Pinđur is a traditional condiment originating from the cuisine of Balkan and countries such as North Macedonia, Serbia, Bulgaria, Croatia, Albania, and Bosnia and Herzegovina. It's made with a combination of roasted red bell peppers, tomatoes, eggplants, garlic, oil, and salt. Pinđur is served as a relish or spread, and it's very similar to ajvar, but the flavors of pinđur are somewhat milder. Regarding the texture, pinđur is slightly thinner than ajvar. Traditionally, this relish is prepared by mashing the ingredients in a wooden bowl.

A jar of lutenica or lyutenitsa is one of the essential food items in almost every Bulgarian and North Macedonian household. This famous relish, which lies somewhere between a spread and a chutney, is, at its basic, made with red bull horn peppers, tomatoes, salt, sugar, pepper, and oil. Cumin is also often added. Variations do exist, and you will often find recipes that include eggplant, carrots, garlic, and even parsley and hot peppers. Lyutenitsa is traditionally consumed as a spread, accompanied by bread, crackers, or toast. It is also commonly served on the side with meat dishes, especially grilled meat and meatballs. Depending on the region and personal preference, the ingredients, thickness, and level of spiciness might slightly vary. Lyutenitsa and other similar spreads are often found across the Balkans; however, the relish has been regarded as an authentic Bulgarian product. Even though it is hard to trace when it originally appeared in the country, the mass production of this national favorite started in the 1950s. Today it can be bought in stores and is commonly served in most traditional restaurants. However, the homemade variety, prepared in late summer, when the vegetables are at their peak, is still considered the ultimate version.

Pikliz is a Haitian relish consisting of a combination of pickled vegetables such as shredded cabbage, carrots, onions, shallots, and spicy peppers. Traditionally, pikliz is consumed as an accompaniment to fried pork (griot), fried beef (tassot), or fried plantains, although it can also be paired with fish. The spiciness of this relish is said to pair extremely well with almost all freshly fried main dishes.  

Leskovački domaći ajvar is a traditional Serbian condiment, spread, or relish called ajvar, originating from the Leskovac area. The ajvar is produced exclusively from local red pepper varieties such as domaća kanija, kurtovska kapija, and palanačko čudo. The peppers are roasted over an open flame and they are cleaned, minced, dried, and fried slowly and by hand. The flavor is pleasant and peppery as this ajvar shouldn't contain any parts of seeds nor the dark and charred parts of skin that comes off during the roasting process. This prized relish is made in two varieties – mild and hot.

This traditional peppers-and-eggplant relish is one of the most popular condiments all over the Balkans and Eastern Europe. The most prized type of ajvar is often the Macedonian one, made only with red peppers. Though its origins are often disputed, the name ajvar is said to stem from the Turkish word havyar, meaning caviar. In the past, Serbia was especially known for its production of caviar from farmed Black Sea beluga (sturgeon), and was one of the major world exporters. Later on, after facing a fall in production of real caviar, the Serbians instead supposedly started offering the so-called "red ajvar" or vegetable caviar—hence the name. Ajvar is made with red bull horn pepper, hot pepper, eggplant, and garlic; all in variable amounts, depending on personal taste. Before being mashed together into a chunky paste, the vegetables are typically roasted over a wood fire which imparts a pleasing smokiness to this sweet but tangy relish, making it the perfect accompaniment to grilled meats.

Austrian cuisine prides in their old traditional pastry desserts, and the delicate strudels are surely the most popular variety. Even though it is not as famous as the apple filled version, topfenstrudel is regarded as one of Austria’s favorites. Made with soft, mildly sweetened quark cheese which is folded with the elastic and almost see-through dough or puff pastry, the strudel is baked until a crispy golden crust is formed on top. Raisins, apricots, and peaches are occasionally added to the quark cheese mixture, which is gently spiced with vanilla or lemon. Even though they are most commonly associated with Austria, topfenstrudel, and all other strudel varieties, are eaten throughout the former Austro-Hungarian Empire. Their origins are believed to be in the Ottoman Empire, whose culinary influence spread across the Balkans, and Hungary, before finally reaching Vienna. The topfenstrudel can be found everywhere in Austria, served in both traditional and modern restaurants, as well as in classic Austrian patisseries. Commonly, a slice of warm topfenstrudel is paired with a sweet vanilla sauce or fresh fruit on the side.

Traditionally associated with the American South, this creamy cake usually consists of at least two thick sponges coated with a coconut-flavored pastry cream or a simple meringue. The whole cake is decorated with buttercream or a cream cheese frosting and a sprinkling of desiccated coconut. Once an irreplaceable element of every birthday party, the traditional coconut cake nowadays appears in numerous versions, which often employ citrus or almond flavors, or the slightly tart lemon curd.

Makalo is a very traditional North Macedonian dish based on garlic. The most basic type of makalo is made with garlic, warm oil or butter, wine vinegar, lukewarm water, and salt, which are added to a wooden bowl and mixed thoroughly. Dried red peppers, chopped parsley, hot pepper flakes, walnuts, milk, or yogurt are often added to this dish. There is a variety of makalo dishes that can include roasted hot peppers, eggplants, green tomatoes, fresh or roasted red tomatoes, or boiled potatoes. Makalo can be served as a meze dip or an appetizer, depending on the ingredients used in it, and it is typically eaten with lots of bread and white brine cheese. It also makes for a great accompaniment to barbecued meat.

Tripleta is a popular sandwich from Puerto Rico, its name derived from the fact that it is filled with three types of meat: grilled steak, lechon pork, and ham. The meat is placed in a loaf of fresh bread and topped with fries, ketchup, mayonnaise, cheese, and vegetables such as lettuce, cabbage, tomatoes, and onions. The sandwich can be consumed as is or it can be grilled, depending on personal preferences. Tripleta is usually so large that one sandwich can easily feed two people.

ALTHOUGH THERE ARE CLAIMS THAT EATING SPACE CAKES CAN LEAD TO PSYCHOSIS OR PSYCHOSIS SYMPTOMS FOR SOME PEOPLE, THERE'S STILL NOT ENOUGH CONCLUSIVE SCIENTIFIC EVIDENCE TO SUPPORT THEM. Originating from Amsterdam, space cake is a notorious delicacy that belongs to a group of cannabis-infused edibles. Variations on this specialty abound, and any baked good that contains cannabis butter may be called a space cake. This Dutch specialty is usually prepared with typical cake ingredients such as flour, sugar, baking powder, butter, milk, and eggs, which are combined with a certain quantity of cannabis. A great variety of ingredients can be added to the base to enrich the cake, including cocoa powder, chocolate drops, dried fruit, buttercream, vanilla, or various spices, and the baked cakes often come dusted with powdered sugar, glazed, soaked in rum, or stuffed with cream or custard. As with other cannabis intake methods, the consumption of cannabis in the form of space cakes also provides psychotropic effects upon its consumers due to the presence of THC (tetrahydrocannabinol) and other compounds. In the case of space cakes, the effects are usually prolonged and much stronger, and consumers typically feel high within 3 hours from the consumption. Space cakes with different shapes, flavors, and varying strengths can be savored at nearly any coffee shop in Amsterdam and they’re typically enjoyed alongside a cup of coffee, herbal tea, or beer. When it comes to the legal status of these cakes in the Netherlands, the country’s court allows the sale only of those cakes that are made with crushed weed.

Passatelli is a variety of Italian pasta from Pesaro e Urbino, consisting of breadcrumbs, eggs, salt, and Parmigiano Reggiano cheese. Nutmeg and grated lemon rind are also often used in the preparation of this pasta variety. It is traditionally made by passing the dough through a potato ricer, usually into a boiling broth. The pasta is then served in soup bowls, and it is recommended to finish the dish off with even more grated Parmigiano Reggiano.

Bublanina is a light sponge cake prepared with eggs, butter, sugar, flour, and a variety of different fruits such as cherries, strawberries, blueberries, apricots, and fragrant plums and pears. The sponge is occasionally lightly flavored with vanilla or lemon zest, pairing perfectly with the delicate sponge and succulent fruits. It is typically consumed warm, and it is often dusted with a thin layer of powdered sugar before serving. Although it is not lavish and sophisticated, bublanina is one of the most famous desserts in the area. It is commonly prepared at home as an everyday dessert or a quick sweet treat, but the cake can also be found in traditional Czech bakeries.

The authentic affogato combines two Italian classics: a shot of freshly brewed espresso and a scoop of vanilla or fior di latte gelato. Affogato translates as drowned, referring to the preparation process in which steaming espresso is generously poured over a scoop of gelato. The popularity of affogato has resulted in numerous variations that may include anything from fortified wines, different gelato flavors, or the addition of almonds and crumbled biscotti. Whether served in cups or dessert glasses, affogato can be slowly sipped or eaten with a spoon, and is best enjoyed after a big meal.

Anticucho is a meat dish consisting of small pieces of skewered and grilled meat, the most popular of them made with beef heart, called anticuchos de corazón. Incan in origin, the dish quickly gained popularity throughout South and Central America. The first written recipe dates back to the 16th century, referring to a meal of marinated llama meat cooked directly over a fire. When the conquistadors encountered the dish, they modified it to make it their own, replacing the llama meat with beef, which was skewered on sugar cane stalks. Today, the meat is typically marinated in red wine vinegar and spices such as garlic, cumin, and aji pepper - developing a fruity flavor when roasted. Anticucho can be found throughout Peru and has spread to other South American countris (especially popular in Bolivia) on numerous street carts and street food stalls, called anticucheras. Typical accompaniments to the dish include corn or boiled potatoes.

Aligot is a French dish which incorporates mashed potatoes, melted cheese, cream, and crushed garlic. This combination results in a creamy, elastic, and velvety mixture that is similar to fondue. The dish is a specialty of L'Aubrac, a region located in the south of France. It is believed that aligot was invented by monks who lived in the regional monasteries and were often visited by pilgrims on their way to Santiago de Compostela, a pilgrimage site in the north of Spain. The original version included a combination of bread and cheese, but the dish got its final form in the 16th century, after the introduction of potatoes. Aligot is often served alongside sausages, roasted veal, lamb, and pork. Traditionally, it is prepared with the local Tomme cheese, but modern varieties often incorporate mozzarella or Cantal.

This traditional egg custard dessert consists of egg yolks, cream, sugar, and vanilla, with a hard, burnt, toffee crust. The combination is cooked, transferred into ramekins, poached in a bain-marie, then well chilled. The chilled custard is typically set in wide, flat dishes, and is then topped with brown sugar which is either caramelized under a broiler or with a blowtorch. The origins of the dish are quite unclear, and England, Spain, and France all claim to have invented it. However, most food historians agree that custards were popular as far back as the Middle Ages, and recipes for custards circulated throughout Europe for centuries. The Spanish claim to have invented it in the 18th century under the name crema Catalana, while the English claim it was their invention from the 17th century, when it was known as burnt cream. At the end of the 19th century, the French term crème brûlée became popular, putting the dessert on the map from Paris to New York City. Regardless of its origins, this timeless classic remains a great example of simple, classical cooking – memorable, delicate, and flavorful, yet easy to make.

Fufu is a staple side dish made by pounding cassava and unripe plantains together with a big wooden pole and mashing them while adding water. As it needs to be vigorously stirred, it usually takes two people to make it - one pounding it, and the other moving it around between the pounding. Once the mixture is smooth, it gets shaped into small balls that are then placed in a stew or soup with meat. Similar to the Tanzanian ugali, an indentation is made in the ball, used for scooping up the sauce, with fufu acting as a spoon. The texture is quite gummy and stretchy, while the flavor is bland, but dipping it into a stew gives fufu a spicy flavor that is slightly reminiscent of peanuts. Just make sure not to eat with your left hand, as this is considered extremely disrespectful in many parts of Africa, because the left hand is used for toilet-related actions. This starchy side dish is an important accompaniment to various stews and sauce-based dishes, and it's regularly eaten throughout West and Central Africa.

This traditional peppers-and-eggplant relish is one of the most popular condiments all over the Balkans and Eastern Europe. The most prized type of ajvar is often the Macedonian one, made only with red peppers. Though its origins are often disputed, the name ajvar is said to stem from the Turkish word havyar, meaning caviar. In the past, Serbia was especially known for its production of caviar from farmed Black Sea beluga (sturgeon), and was one of the major world exporters. Later on, after facing a fall in production of real caviar, the Serbians instead supposedly started offering the so-called "red ajvar" or vegetable caviar—hence the name. Ajvar is made with red bull horn pepper, hot pepper, eggplant, and garlic; all in variable amounts, depending on personal taste. Before being mashed together into a chunky paste, the vegetables are typically roasted over a wood fire which imparts a pleasing smokiness to this sweet but tangy relish, making it the perfect accompaniment to grilled meats.

Probably the best known of all Indian dishes, murgh makhani, internationally referred to as butter chicken, is a staple dish at most Indian restaurants. The dish originated in Delhi during the 1950s, when a man named Kundan Lal Gujral opened his restaurant called Moti Mahal. The restaurant's cooks combined leftover marinade juices with tomatoes and butter, and then stewed the tandoor-cooked chicken in it, without even knowing that they have accidentally stumbled upon one of the most loved dishes ever and a future international delicacy. Moti Mahal became one of Delhi's attractions, and soon after, butter chicken spread throughout the world. With a combination of roasted meat, plenty of spices, a rich gravy made with cream, tomatoes, and butter, this dish is best accompanied by naan bread and garnished with even more butter, coriander, or green chilis.

Lechona is a traditional Colombian dish consisting of a roasted pig stuffed with onions, peas, fresh herbs, and various spices. The pig is roasted for a long time until the meat is tender and succulent. The dish is usually prepared for celebrations and festivities since one lechona can produce as many as 100 servings. This unique Colombian delicacy can be found in numerous restaurants throughout the country's largest cities.

Escondidinho is a traditional Brazilian casserole. It can be made with a variety of ingredients – beef, chicken, fish, pork, or shrimp. The original one is called escondidinho de carne seca, made with a combination of dried and salted meat and mashed potatoes. The carne seca is cooked with tomatoes, onions, garlic, and various spices. It is placed into a baking dish, then topped with mashed potatoes, and often grated cheese. The combination is baked in the oven until golden brown on top. The name of the dish means little hidden one, referring to the meat hidden underneath a layer of mashed potatoes.

Often referred to as Argentina's unofficial national dish, milanesa is a humble, yet delicious meal consisting of a breaded slice of prime beef that is fried in hot oil, curling up as it cooks, due to the fact that the chosen cuts of meat have less fat and sinew than other cuts. The dish shares many similarities with the Austrian Wiener schnitzel and the American chicken fried steak. However, milanesa has its roots in Italy, and the original dish has been traced to the city of Milan and the famous cotoletta alla milanese. Some claim that the best milanesa in Buenos Aires will always be prepared at home, cooked by someone's mother, although many restaurants also have it on their menus. For the pure, basic experience, it is enough to squeeze some lemon juice over it, but it is often served with a side of creamy mashed potatoes or french fries, while one of the most popular varieties is called a caballo (on horseback), where a fried egg is placed on top of the meat.

Obleas are thin Colombian wafers characterized by their round shape and a slightly brown color. They’re customarily spread with arequipe caramel and other toppings such as fruit jams, grated cheese, or chocolate sprinkles. The shredded cheese is usually added for texture as it doesn't have an overpowering flavor. Obleas are also popular in Venezuela, El Salvador, and Mexico, among other countries. Some people claim that the first obleas were made around Floridablanca in Santander, where the first oblea factory was set up in the 1940s. Depending on regional preferences, the wafers can be served sandwiched with fillings such as condensed milk or Chantilly cream. They are usually bought at street stands packed with stacks of wafers and numerous jars that hold various toppings.

Golden, tender, and warm papa rellenas are traditional Peruvian stuffed potatoes, a type of croquette consisting of fried mashed potatoes with a meat filling on the interior. The filling usually consists of chopped beef that is mixed with onions and cumin. In Peru, the typical accompaniment to papa rellena is salsa Criolla (hot Creole sauce). The dish is popular as a street food, but it is also served at restaurants and prepared at home. A popular theory suggests that the dish was invented in 1879, in the height of the War of the Pacific by Peruvian soldiers who needed durable, pre-made food, so they would cook the meat, season it, and place it into the hollowed potatoes, which were later fried and wrapped in cloths. As the soldiers returned home, the dish was popularized by their families who would add their own touch to the basic recipe. Today, the dish is no longer reserved for Peruvians, ever since the biggest chefs of Peru have promoted it throughout the world.

Cheeseburger is a natural evolution of the beloved hamburger, the only difference between the two being that the cheeseburger has a slice of cheese added on top of the meat patty. Although American cheese was the original choice, Swiss, Cheddar, and numerous blue cheeses were all used later to make this mouth-watering sandwich. As with most dishes that are extremely popular, the history of the cheeseburger is somewhat complicated. Adding cheese to hamburgers didn't become popular until the mid-1920s, and there are numerous claims as to who invented the first cheeseburger. The most popular theory by far says that it was invented by a 16-year-old short-order cook named Lionel Clark Sternberger at a restaurant called The Rite Spot in Pasadena, California, when he added a slice of American cheese to a sizzling meat patty. Other places also claimed that they invented the cheeseburger, such as Kaelin's Restaurant from Louisville, Kentucky, saying they first made it in 1934. However, the trademark for the name was given to Louis Ballast of the Humpty Dumpty Drive-In in Denver, Colorado in 1935. Today, there are numerous variations on the classic cheeseburger, so it may contain more than one slice of cheese or more than one patty, while the toppings range from bacon, eggs, and ham to chili peppers, mushroom, onions, and guacamole.